Sep 23, 2018

Athens Homebrew Classic


DAS Beer
 2018 Athens Homebrew Classic

DAS Smoke-E-Nutz: Pecan Smoked Amber Lager:

 

Traditional Amber Lager with Home-smoked (pecan wood) malt as 40% of grain bill

5.4% ABV


Recipe, notes, and more

DAS Land of Organisms: Mixed Fermentation Sour Beer:

 

Bastardized English Pale Ale
6% ABV

recipe, notes, and more 

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Jul 25, 2018

DAS Beer 5


DAS BEER 5
Fünf
1.045 - 1.009
4.7% ABV
33 IBU



Same as DAS Beer 3 and 4 (Best instead of Weyermann):
THE MALTS:
23 lb Best Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

New Hop Schedule (Emulating DAS Beer 4)
THE HOPS:
1 oz Magnum (14.1% AA) - 60 min (18.5 IBU)
2 oz Hallertauer Mittelfrüh (3.6% AA) - 30 min (5.3 IBU)
2.5 oz Tettnang (4.0% AA) - 20 min (4.5 IBU)
2.5 oz Hallertauer Mittelfrüh (3.6% AA) - 5 min (2.2 IBU)
3 oz Tettnang (4.0% AA) - 5 min (2.9 IBU)
2.5 oz  Tettnang (4.0% AA) - 0 min
1.5 oz Hallertauer Mittelfrüh (3.6% AA) - 0 min

YEAST:
2206

WATER:
29 lbs grain = 10 gallons strike water needed.
4ml Lactic Acid in Mash, brah.


Additions:
Per 15 gal:
Gypsum: 10.5 grams
CaCl2: 1.5 grams
Epsom Salt: 5.25

Per 5 gal:
Gypsum: 3.5 grams
CaCl2: .5 grams
Epsom Salt: 1.75




Calcium
Magnesium
Sodium
Sulfate
Bicorbonate
Chloride
Crawford
32
2
12
75
36
6
12
2
11
12
35
11



Brew day notes:

Strike Temperature - (It always spikes when the circulation starts; next time make strike temp 5 degrees below desired mash temp, and allow to rise. I added about one gallon of water to cool mash down, which may be the procedure to continue since that has happened the last few times with fine results.
Mash Temp - 146 
First Runnings - 7 gallons / 1.075
Total Boil - 19 gallons / 1.046
Post Boil 17 gal / 1.054
Dilution 1 - 18 gal / 1.049
Dilution 2 - 19 gal / 1.045
Dilution 3 - 
Fermentation Temps:




Fermentation:
Make graph from notes

Racked off yeast, lagering: 9/14

Jul 12, 2018

Taproom Menu

Menu:


DRAFT

DAS Smokey Nutz: 5.4% ABV
Pecan Smoked Amber Lager

Land of Organisms 6% ABV
Dark and tart with sour and dark fruit overtones

BOTTLES

Biere de Lorette: 6.2% ABV
Saison aged with oak and bacteria

Booze Hound: 7.6% ABV
Rye Barrel Aged Foreign Extra Stout

DAS Brett: 5.6% ABV
DAS Beer (Pils) with Brett

Dirty Blonde (2011) 4.7% ABV
Wheat beer aged with oak and bacteria

The Old Over/Under: 10.5% ABV
Strong Burton Ale aged with Brett. A peculiar beer; wine-like

Peachy Cool Arrow 6% ABV
DAS TEX with peaches

River Bitter 4.2% ABV 
British style best bitter. Decidedly hoppy with prominent citrus and herbal flavours

Rudy Lycanthrope: 6.5% ABV
Red Wheat Beer Wood Aged with bacteria

Temptation Toad (2013) 5% ABV
Red Session Ale aged on oak and Russian River dregs

Texas Monkey Killer: 6% ABV
Brown Ale fermented with TEX with dates -- Puckeringly sour with dark fruit complexity

Whiskey Sour: 5.6% ABV
Barrel Aged Wheat / Oat / Barley Beer  - Lemony sourness with residual whiskey flavor






Jun 15, 2018

River Bitter: First 811 Brew

River Bitter: First 811 Brew
1.045 - 1.013
4.2% ABV
38 IBU

The Malts:

21 lbs Canadian 2-Row
7 lbs Flaked Wheat
2 lbs 40L Crystal

The Hops:

.75 oz Pilgrim (9.1% AA) -- 60 min
1  oz Magnum (11.5% AA) -- 60 min
2 oz EKG (4.6% AA) -- 45 min
3 oz EKG (4.6% AA) -- 10 min
3 oz Styrian (2.6% AA) -- 0 min

The Water:

10 gallons Strike Water + 4 Ml Lactic Acid in Mash (At least 1.5 more gallons (fear of stuck mash, and to cool down mash)

Per 15 gal:
15g Gypsum
9g CaCl2
7.5g MgSO4

The Yeast
Wyeast 1469 West Yorkshire

Brewday Notes:

Strike Temp: 154
Mash Temp: 155
First Runnings: 8.75 gallons / 1.069
Total Boil: 19 gallons / 1.045
Post Boil: 16.6 gallons / 1.052
New Volume 1: 17.5 gal / 1.049
New Volume 2: 18.5 gallons / 1.045
First brew in the garage went very well.

Glass Fermenter:
4.5 gallons (1.045) + 1 gallon brewday water from HLT = 5.5 gallons / 1.040
B-3 Yeast from Southeast Yeast -- Slurry from 7/17, activated with wort.


Fermentation:
River Bitter: 70 degrees
B3: 74 degrees

River Bitter Cask:
5.4 gallons primed to 2.5 volumes (5.3 oz corn sugar)
Beer foamed up when I opened the fermenter (it was pressurized since i removed the blow-off). Beer was much cloudier than what went into bottling bucket. May require extra attention when moving since there will likely be more sediment.

Bottles:
3.6 gallons primed to 2.5 volumes (3.5 oz corn sugar)

Dec 23, 2017

Pecan Smoke

Pecan Smoke

1.048 - 1.007

23 IBU

5.4% ABV


Malts:

15 lbs Weyermann Pilsner Malt
12 lbs Home Pecan Smoked Pilsner Malt*
2 lbs Caramunich
1 lb Melanoiden Malt
1 lb Carafoam

2 ml Lactic Acid in Mash

* About the smoked malt: Having a grain mill has finally allowed me to smoke my own malt. I did so using my Webber Kettle grill, a vegetable grilling basket, and some steel window screen. Batches of about five pounds of Weyermann Pilsner malt were wet with about 2 cups of distilled water, then smoked on a fire that was cooler than 200º. Pecan came from limb that fell in the yard 2-3 years ago, and has been cut and dried since. I smoked a total of 14-15 lbs of malt.

Hops

1.25 oz Magnum (12.9% AA)

Water:

Full Water Sheet

11 gal Strike Water ( a little thinner than 1:3 so to avoid stuck mash (i'm scared)).

Yeast: 2206 -- Propigated from DAS Beer 4 and grown up in beaker.

Brewday Notes:


  • Mill Set to .41: No stuck circulation.
  • Heat Switch Failure on EBC III. Had to unwire plugs and directly plug in boil kettle. It really sucked until I figured how to wire plugs. EBC III needs to go back to High Gravity for repairs, and I need to work to put all my connections back together.
Strike Temp: 151
Mash Temp: 151 (it was slightly after mash-in that the heat switch failed. The HLT stayed just warm enough to complete the mash)
First Runnings: I did not record this since I was freaking out about electricity.
Total Boil: 19 gallons / 1.047
Post Boil: 17 gallons / 1.054
New Volume: 19 gallons / 1.048
Fermentation Temp: 54º Ambient

Extra Beer in Glass Carboy:
About 4 gallons @ 1.048 + One Gallon Spring Water = 5 gallons @ 1.038
Pitched one packet of S-04 - Fermenting in hall (high sixties to low seventies in box)




Oct 15, 2017

Brown Barrel

Brown Barrel Beer
1.046 - 1.0??

11 IBU??

% ABV


Malts:

25 lb Canadian Malting 2-row (79.4%)
4lb Dark Munich (12.7%)
1 lb 80L Crystal Malt (3.2%)
1 lb Melanoiden (3.2%)
8 oz Chocolate Malt (1.6%)

Hops:


1 oz Pilgrim (9.1%AA) - 60 minutes

Water:

Crawford Water with 4ml Lactic Acid in Mash (Ph 5.4)

Yeast:


US05 - One satchet per fermenter, then to Barrel while still active -- around 66º ambient

Brewday Notes:
Strike Temp: 153
Mash Temp: 154
First Runnings: 1.088 / 6 gal
Total Boil: 1.047 / 19 gal
Post Boil: 1.055 / 17.25 gal
New Vol 1: 1.051  / 18 gal
New Vol 2: 1.046 / 19 gal

Adjusted mill rollers to .38 -- still too fine. Mash circulation stuck at the end (not immediately like last time).  Adjust to .40 before next brew.

Notes:
11.5.17: Beer Racked to Barrel -- Leftover in Small Carboy with TEX


Jul 29, 2017

DAS Beer 4

DAS Beer 4


1.045 - 1.005 (Bavarian) 5.2% ABV

1.045 - 1.004 (Bohemian) 5.4% ABV

1.045 - 1.001 (TEX) 5.7% ABV

32 IBU

Same as DAS Beer 3
THE MALTS:
23 lb Weyermann Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

New Hop Schedule
THE HOPS:
2 oz Pilgrim (9.1% AA) - 60 min (19.2 IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (5.5 IBU)
3oz Tettnang (2.2%) - 20 min (3.2 IBU)
2.5oz Hallertauer Mittelfruh (4.7% AA) - 5 min (2.6 IBU)
3oz  Tettnang (2.2%) - 5 min (1.7 IBU)
2oz Tettnang (2.2%) 0 min (0 IBU)
.75oz Hallertauer Mittelfruh (4.7% AA) - 0 min (0 IBU)



YEAST:



Same as DAS Beer 3
WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions (different than DB3):
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash


Sulfate:Chloride = 6.46
DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temperature - 150
Mash Temp - 147
First Runnings - 1.094 (5.25 gal)
Total Boil 1.042 (18.75 gal)
Post Boil 1.053 (16.4 gal)
Dilution 1 - 1.050 (17.25 gal)
Dilution 2 - 1.047 (18 gal)
Dilution 3 - 1.045 (18.5 gal)
Fermentation Temps: 54º for about three weeks before starting diacytl rest (+3-5º every day or two until at 72º), then lagered around 40º for one month


Misc: 
  • Crush on mill too fine (.036), resulted in stuck mash. Adjust to .039
  • Adjusted bittering hops to 2oz Pilgrim to account for IBU dilution
  • Added last bit of Mittelfruh (.75oz) at knockout since I had it.


DAS TEX: 
Fermentation:
2-3 days around 60º, then settled in around 74.
9.30.17 -- Tasted Tex -- very nice, may not be at FG yet (did not read)

Peachy Cool Arrow
(Leftover DAS Beer + Tex + Ga Peaches and Oak Chips)
Bottled on 11.5.17
F.G. = 1.001
Not sure how much sugar peaches contributed

May 26, 2017

Watermelon Sour Patch

Watermelon Sour Patch

 Boiled Candy (Braves) 1.054 - 1.005

6.4% ABV

Candy in Secondary (Crab) 1.039 - 1.004

6.4% ABV*

No Angel (Glass) - 1.042 - 1.00?

Merkin Gherkin - 1.039 - 1.003

4.7% ABV

All beers 13 IBU


Malts:
14 lbs Two Row
9 lbs Wheat Malt

Hops:
1 oz Pilgrim (9.1 AA%) -- 60 min

Water -- Link
Per 15 gal: 30g CaCL; 20g MgSO
add 7ml Lactic acid to Mash

7.5 gallons strike water

Two Five Gallon Fermenters:
both: 1.25 oz Indian Coriander  -- Boiled 10 min

Boiled Candy: (Braves)
1.054 - 1.005
2.5 lbs Water Melon Sour Patch Candy -- Boiled 15 min
*after fifteen minutes of boiling, the candy was still not all the way melted. The last 24oz or so of chunks got pureed with the hand blender, and then added to kettle.

6.17.15: Kegged - Candy did not seem to produce any sourness or watermelon flavor. Beer seems to still be usable though.


Candy in Secondary: (Crab)
1.039 - 1.004
2.5 lbs candy to added in secondary

7.8.17- Bottled at 3 volumes
Candy flavor is a bit more noticeable, but still at a level that may be best described as a small hint. I decided not to attempt to Gose-ify this batch for feer of making it taste nasty since there were already some interesting flavors going on -- not bad, but not typical either.

*figured to be very similar gravities to the Braves version since candy was equal, and in the secondary there was a healthy refermentation.

No Angel - Dedicated to the Memory of Gregg Allman:
1.042 - 1.0??
??% ABV
13 IBU
Draw 5-6 gallons of wort from kettle before diluting watermelon beer
Ferment with Southyeast Labs' B3 Farmhouse Ale

7.18.17 -- Down to 1.002. Quite acidic, but flavor seems to need time

Little Glass Carboy (Merkin Gherkin)
1.039 - 1.003
Left over wort
Fermented with dry Saison Yeast (fermentis)
after fermentation:
.75 oz salt (par 5gal)
8ml Lactic Acid per gal
Added 1 cut up cuke to secondary for three days (maybe more?) -- tasted every day after 2.
Yielded 12 .5L bottles

Brewday Notes:

Strike Temp - 153
Mash Temp - 147
First Runnings: 6gal, 1.077
Total Boil: 19 gal 1.038
O.G.: 17 gal , 1.042
New Vol: 11.5 gal, 1.042
New Vol2: 12.5 gal 1.040
New Vol3: 13 gal 1.039



Mar 19, 2017

DAS Landlady

DAS Landlady
1.044 - 1.009
4.6% ABV
33 IBU


The Malts:
29 lbs Golden Promise
.5 lb Roasted Malt

6ml Lactic Acid in Mash

Hops:

1 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz East Kent Golding (4.6% AA) -- 45 min
3 oz Styrian Golding (5.4% AA) -- 5 min
3 oz Styrian Golding (5.4% AA) - 0 min

Water:
9.6 gallons Strike Water:

Crawford Water:

Yorkshire Water:
Ca: 105; Mg 17; Na 23; SO4 66; C1 30; BiCarb 153
C1/SO4 Ratio = .45

Landlady Water:

Additions:
Gypsum: 7.8g per 15 gal
CaCL: 9.4g per 15 gal
Epsom: 9.4g per 15 gal

Brewday Notes:

Strike Temp: 160 (high again. had to add water to mash)
Mash Temp: 153
Total Boil Volume: 18.75 gal
Preboil Gravity: 1.045
Post Boil (90 min) volume: 16.75 gal

Dilution:
11.75 gal = 1.053
12.50 gal = 1.049
14.00 gal = 1.047
15.00 gal = 1.044
O.G. 1.053

Yeast / Fermentation:

Two Five Gallon Fermenters:
Wyeast 1469 - Fermenting (68 - 72 degrees)

One Five Gallon Fermenter:
No Crap on Tap
1.068 - 1.000
9% ABV
not cut with water, then added 24oz Pinella (boiled in wort for 10 min): 1.068
Belle Saison (Dry) - Starting out (68 -72) then moving to ambient outside fridge (which may be very similar temp)



One Five Gallon Fermenter:
bucket
t-58 Dry Yeast + Culture from one bottle Paradox Tart Noire (fermenting at ambient temp (68 - 78)) 


Transferred to glass carboy about three weeks later along with stir plate culture (malt and apple juice) of dregs from Gueuze Fond Tradition , Oude Gueuze Boon Black Label, and Bluberry Farm Brett Belgo IPA





Jan 22, 2017

D'yer Mak'er

D'yer Mak'er Gose 

3.7% ABV

What do you do with two gallon of leftover beer that won't fit in the barrel?

Original Beer -> Dillution
1.043 - 1.008
4.6% ABV
2 gallons = 256 oz
256 / .046 = 11.8 oz pure alcohol
+ 64 oz distilled water
11.8 / 320 oz = 3.7% ABV

Gosen it up:

Boil Ten Min:
10g Salt
7g Corriander

+

Tea Made from 25g Hibiscus


12.5 ml Lactic Acid (88%)